Ginger Chicken Cashew Coconut Curry
Serves 210 mins prep10 mins cook
A delicious noodle bowl featuring millet and rice noodles cooked in coconut milk, seasoned chicken breast, and sautéed vegetables, all brought together with curry flavors. Perfect for a quick and nutritious lunch in under 20 minutes!
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What you need
Instructions
1: Cook millet and rice noodles in 1/2 cup coconut milk and 1/2 cup water. 2: Add curry powder and turmeric to the boiling liquid and mix. 3: Cook until noodles are tender, using leftover sauce to coat noodles if desired. 4: Season chicken breast with salt, ginger, garlic powder, thyme, and coconut aminos. 5: Sear chicken in coconut oil over medium-high heat for 4 minutes. 6: Flip chicken and continue cooking until fully done. 7: Steam broccoli and sauté peppers and cashews in coconut aminos until thickened.View original recipe